French Silk Pie - Joe & Sara

Ingredients:
1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 oz. unsweetened chocolate, melted
1 tsp vanilla
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 tsp confectioner's sugar
whipped cream and chocolate curls, optional

Directions:
1. Cut pastry sheet in half. repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8 inch circle. Transfer to a 7 inch pie plate; flute edges.

2. Line shell with a double thickness of heavy duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.

3. In a small sauce pan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm stirring occasionally.

4. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

5. In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.

6. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.